Khai Phalo - Thai-Style Braised Eggs in Spiced Coconut Sauce

Ingredients

• 6 hard-boiled eggs 6 hard-boiled eggs
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground star anise 1 teaspoon ground star anise
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a medium-sized saucepan, combine the coconut milk, brown sugar, fish sauce, ground cinnamon, ground star anise, ground cardamom, ground white pepper, and salt. Stir well to combine.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer.
3. 3.
   Carefully add the hard-boiled eggs to the saucepan, ensuring they are fully submerged in the sauce.
4. 4.
   Reduce the heat to low and let the eggs simmer in the sauce for 15-20 minutes, allowing them to absorb the flavors.
5. 5.
   Once the eggs are heated through and infused with the sauce, remove the saucepan from the heat.
6. 6.
   Serve the Khai Phalo over steamed rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Ground spices — For the best flavor, use freshly ground spices or check the expiration date on pre-ground spices to ensure they are still potent.
• Fish sauce — Look for a high-quality fish sauce that is made from anchovies for the best flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a sliced chili pepper to the sauce.
• To make the dish more substantial, add some vegetables such as bell peppers or snap peas during the simmering process.
• Adjust the sweetness by adding more or less brown sugar according to your taste preferences.
• Garnish with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve Khai Phalo over steamed jasmine rice for a complete and satisfying meal. The fragrant rice pairs perfectly with the creamy coconut sauce and adds a delightful texture to each bite. Garnish with fresh cilantro to add a pop of freshness and color to the dish.

Presentation advice

To present Khai Phalo beautifully, arrange the hard-boiled eggs on a serving platter and pour the spiced coconut sauce over them. Sprinkle some chopped cilantro on top for an elegant touch. Serve the dish alongside a bowl of steamed jasmine rice and garnish the rice with a few cilantro leaves for an appealing presentation.